Picking the Right Pots and Pans

In with the New

If the handle on your favorite pot keeps coming loose or the bottom of a beloved pan is warped, it’s time to head to the store. The good news is that if you haven’t been in the market lately, you’ll find better-quality choices at every price range.

Stocking the Shelves

There is a pot for every purpose, from braising a beef roast (use a Dutch oven) to flipping flapjacks (try a flat griddle). However, since pots and pans eat up valuable storage space, consider what you like to cook before you make a purchase. A complete set is a good value only if you plan to use every item regularly, according to Norman Kornbleuth, owner of Broadway Panhandler in New York City. “If there’s even one piece you don’t like, think about what you need and buy only those individual pieces.”

A Basic Cookware Wardrobe

Two frying pans (one large, one small)

Stock pot

Flat-bottom saute pan

Two saucepans (1 to 1 1/2 quarts and 3 to 4 quarts)

Other Options

Multicooker with inserts for pasta and steaming

Grill pan

Dutch oven (a deep pot with two handles and lid)

Flat griddle frying pans multicooker

Shaping Up

A frying pan is flat and shallow so food cooks quickly in a small amount of fat — perfect for quick sautes.

A stock pot is tall but not wide, so liquids evaporate slowly. Use it to create flavorful soups and stocks.

A saucepan is usually as tall as it is wide, good for making sauces and intensifying flavors.

Material World

Each metal has advantages — here’s the rundown.

Stainless Steel

Pros: Durable, easy to clean, attractive. Good for boiling foods like seafood and pasta.

Cons: Conducts heat poorly. Instead pick cladded stainless steel — a core of either aluminum, copper, or a combination of the two, sheathed in stainless. A copper or aluminum disk on the bottom is a cheaper alternative.

Safety and Quality

Is It Safe?

The issue surrounds perfluorooctanoic acid (PFOA) — a compound used in making Teflon, T-FAL, and other nonstick surfaces. While PFOA is being investigated as a possible carcinogen by the U.S. Environmental Protection Agency, the FDA has& analyzed nonstick cookware for residual PFOA and determined that the level is so low that the risk to consumers is negligible, according to Paul Honigfort of the FDA’s Office of Food Additive Safety. Honigfort added that it is important to use the pans properly. Heat the cookware only to the temperature needed and add ingredients right away. Do not leave empty nonstick pans over heat for any length of time.

Quality Control

The difference between so-so and sensational is in the details. Visit a store and hold potential purchases before you buy.

Cookware should be easy to lift up and feel comfortable in your hand. Look for heft. “Thicker pots and pans hold in heat and are less likely to warp, bend, or dent,” says Sharon Silver, customer service project manager at Bed, Bath & Beyond.

Heavy pieces should have two handles or a small “helper” opposite the main one for steady transfer from stovetop to counter.

Plastic or wood handles are not recommended if you plan to put the pan in the oven; choose metal instead. Be careful when handling hot pans straight from stovetop or oven.